What are you Brewing 2016?

[Weizguy]

First run for my 150 litre kettle, Slightly undersize batch for the big kettle, but also slightly too big for the 50 lite fermentor.

I calculated the recipe originally at 75% efficiency, but I'm getting better than that now, so I increased the batch size a little and adjusted Beersmith to 90% eff, and that's where I'm hoping to be.

About to commence the boil soon.

Zum Uerige Alt (Wheeler) - (ALTered with help from MHB)


Brew Type: All Grain Date: 29/05/2016
Style: Dusseldorf Altbier Brewer: Seth
Batch Size: 60.00 L Assistant Brewer: N/A
Boil Volume: 75.72 L Boil Time: 90 min
Brewhouse Efficiency: 90.0 % Equipment: Techni-Ice 80 litre mash tun with manifold + 150 litre kettle


Ingredients Amount Item Type % or IBU
6.27 kg Munich I (Weyermann) (14.0 EBC) Grain 59.8 %
2.86 kg Pilsner (MEU) (3.9 EBC) Grain 27.3 %
1.10 kg Abbey Malt (45.0 EBC) Grain 10.5 %
0.25 kg Caraaroma (Weyermann) (350.7 EBC) Grain 2.4 %
141.18 gm Saaz [6.00%] (90 min) Hops 42.2 IBU
1 Pkgs German Ale (Wyeast Labs #1007) [Starter 5000 ml] [Cultured] Yeast-Ale

Beer Profile Estimated Original Gravity: 1.049 SG (1.046-1.054 SG)
Estimated Color: 20.3 EBC
Bitterness: 42.2 IBU (35.0-50.0 IBU)
Estimated Alcohol by Volume: 4.8 %

Mash Profile Name: Triple Infusion Alt mash Mash Tun Weight: 4.00 kg
Mash Grain Weight: 10.48 kg Mash PH: 5.4 PH
Grain Temperature: 16.0 C Sparge Temperature: 75.6 C
Sparge Water: 28.73 L Adjust Temp for Equipment: TRUE

Name Description Step Temp Step Time
Protein Rest 50.0 C 30 min
Saccarification 64.0 C 30 min
Sacc 2 69.0 C 30 min
Mash out 77.0 C 10 min

 

[Dan Pratt]

What yeast you going to use Pratty? About to do a run of dark beers, and have all those grains on hand...

I'm a little undecided. The best wheat beers I've made have been with liquid strains like 3068 and forbidden fruit, can't recall that number but would need to order it online from FP. However I was thinking maybe the WB06 as I haven't used it and it's supposed to be the weinstephan strain which I can get locally.

What would you ferment with?

 

[fletcher]

I'm a little undecided. The best wheat beers I've made have been with liquid strains like 3068 and forbidden fruit, can't recall that number but would need to order it online from FP. However I was thinking maybe the WB06 as I haven't used it and it's supposed to be the weinstephan strain which I can get locally.

What would you ferment with?

of the dry strains, i've had better success mate with mangrove jack's m20(?) or whatever the number is. much nicer than wb06.

 

[Judanero]

I'm a little undecided. The best wheat beers I've made have been with liquid strains like 3068 and forbidden fruit, can't recall that number but would need to order it online from FP. However I was thinking maybe the WB06 as I haven't used it and it's supposed to be the weinstephan strain which I can get locally.

What would you ferment with?

I've used and liked 3068 and 3638, and WLP300 and 351 for liquids.
The only times I've used WB-06 has been in American wheats at low ferment temps and a higher hopping rate so I can't really judge the yeast based on it's own merits..

I'd go with 3638 but for something different I've previously thought of trying the Belgian wheat (3942) in a wit and then re-pitching into something like a dunkelweizen.

 

[Mardoo]

Doing my first cyser. Thanks to the Melbourne Brewers - who brought me a fermenter full of cider even though I couldn't make the cider pressing day (sick wife) - I started with 20L of fresh-pressed cider and pitched the WLP775 cider yeast this morning. Next couple days, depending on how the cider is going, I'm adding 5k of stringybark honey and the WLP500. Experimentation time! May include some Golden Candi Syrup too. If it's great I'll have enough to age. If it sucks I'll have 20l of suck.

 

[Mr B]

Brew from last week. Pitched tonight, verified gravity 1.057.

I use rainwater, and generally get about 70% brewhouse efficiency.

Tried some acidulated and a couple of salt additions for the first time.....

BOOM!

80% efficiency, a 10% jump B)

No doubt pH has been an issue.......Mmmmm need pH meter......

Edit: Note I nochill, so bitterness will be a bit higher.

Recipe: 35 Acid Test
Brewer: Mr B
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 64.48 l
Post Boil Volume: 59.28 l
Batch Size (fermenter): 55.00 l
Bottling Volume: 55.00 l
Estimated OG: 1.055 SG
Estimated Color: 5.5 SRM
Estimated IBU: 24.9 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 72.5 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
10.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
5.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
5.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 -
11.50 kg Pale Malt, Traditional Ale (Joe White) ( Grain 4 83.9 %
1.00 kg Vienna Malt (Weyermann) (3.0 SRM) Grain 5 7.3 %
1.00 kg Wheat Malt, Malt Craft (Joe White) (1.8 Grain 6 7.3 %
0.10 kg Acidulated (Weyermann) (1.8 SRM) Grain 7 0.7 %
0.10 kg Caramunich II (Weyermann) (63.0 SRM) Grain 8 0.7 %
25.00 g Cascade [5.50 %] - Boil 60.0 min Hop 9 6.2 IBUs
25.00 g Simcoe [13.00 %] - Boil 30.0 min Hop 10 11.2 IBUs
25.00 g Cascade [5.50 %] - Boil 10.0 min Hop 11 2.2 IBUs
25.00 g Simcoe [13.00 %] - Boil 10.0 min Hop 12 5.3 IBUs


Mash Schedule: 1V Recirc Single step w/mashout
Total Grain Weight: 13.70 kg
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 45.00 l of water and heat to 66.0 C 66.0 C 60 min
Sparge Heat to 78.0 C over 0 min 78.0 C 20 min
Mash out Heat to 78.0 C over 10 min 78.0 C 10 min

Sparge: Fly sparge with 33.20 l water at 75.6 C

 

[Danscraftbeer]

I love this thread. :icon_drool2:

 

[Mr B]

Hmmm, my last post would have seemed a bit wierd, I recorded the pre boil predicted gravity (1.049) as the post on my brew sheet..

But, I dont get Beersmith.

I ended two points higher than estimated, but it does say that my actual efficiency was 80%, where the predicted was 70%. I only have 2l loss to trub entered, so the problem cant be with volumes (and I ended up with a few litres more than I entered).

I know its not a biggy getting a higher efficiency, but its something I really want to do.

Gah!

 

[Dan Pratt]

Hmmm, my last post would have seemed a bit wierd, I recorded the pre boil predicted gravity (1.049) as the post on my brew sheet..

But, I dont get Beersmith.

I ended two points higher than estimated, but it does say that my actual efficiency was 80%, where the predicted was 70%. I only have 2l loss to trub entered, so the problem cant be with volumes (and I ended up with a few litres more than I entered).

I know its not a biggy getting a higher efficiency, but its something I really want to do.

Gah!

The brewhouse efficiency is the number in the box next to the litres. When you enter the actual OG and litres the true % will be at the base of that row of numbers. If you adjust the brewhouse to 80% the target OG will then match the achieved gravity.

 

[Mr B]

Thanks Pratty

Does the below fit in with that? I seem to have roughly hit my numbers with a predicted 70% efficiency, but it's saying the actual was 80?

 

[tj2204]

Mr B, you've got your batch size listed as 55L up the top but 60L at the bottom, the additional 5L + 2 gravity points = your additional 10% efficiency.

 

[Mr B]

Ahhh so the batch volume is a cooled volume, I hadnt resolved my thinking on that, Thanks tj

 

[Rocker1986]

That's why I don't put my actual batch volume into Beersmith until it ends up in the fermenter. I do put a nominal estimated figure, but I change it if it's different in the FV.

 

[Reman]

Red IPA mk II

OG 1.070
FG 1.018
IBU 70

95% Pilsner
5% Caraaroma

Mash @ 66c for 60mins
Boil 60mins

30mins 16.3ibu Vic Secret, 17.3ibu Topaz, 14.3ibu Galaxy
10mins 7.7ibu Vic Secret, 7.8ibu Topaz, 6.6ibu Galaxy

Pitch 2L starter of WLP009 at 18c

5 day dry hop 0.6g/l each of Vic Secret, Topaz, Galaxy


Only hitch so far is my OG taking a bit hit and coming out at 1.063. Currently at 15c, so hopefully will come up over the next day.

 

[Dan Pratt]

Hopulus Wheat Ale

OG - 1058
FG - 1012
ABV - 6.1%
IBU - 55
EBC - 12
Vol - 20Lt
Eff - 70%

55% Wheat Malt
42% Pilsner
3% Acidulated

mashed @ 64c for 60mins

60min Boil

FWH Columbus = 20ibu

Whirlpool for 20mins with 100g Citra & 100g Amarillo = 35ibu

Ferment with SO4 yeast cake ~ 750mls of yeast @ 20c

Dry Hop with 56g Citra & 56g Amarillo for 3days

Misc - IPA Water profile achieving 300 ppm for sulphate, 50 ppm for chloride, 100 ppm for Calcium and pH = 5.4

B)

 

[shacked]

Hopulus Wheat Ale

OG - 1058
FG - 1012
ABV - 6.1%
IBU - 55
EBC - 12
Vol - 20Lt
Eff - 70%

55% Wheat Malt
42% Pilsner
3% Acidulated

mashed @ 64c for 60mins

60min Boil

FWH Columbus = 20ibu

Whirlpool for 20mins with 100g Citra & 100g Amarillo = 35ibu

Ferment with SO4 yeast cake ~ 750mls of yeast @ 20c

Dry Hop with 56g Citra & 56g Amarillo for 3days

Misc - IPA Water profile achieving 300 ppm for sulphate, 50 ppm for chloride, 100 ppm for Calcium and pH = 5.4

B)

Geez mate, this one looks like a cracker!! Interested to hear how it turns out.

 

[Dan Pratt]

Geez mate, this one looks like a cracker!! Interested to hear how it turns out.

I've been no chilling for the past 4 months due to brewing outside and getting airborne activity into the FV during transfer. I have hatched a plan to use a pre chiller into the CFC and with current tap temps should get wort into the FV @ 20-22c ( usually 32C ) This way I can pitch the yeast straight away instead of waiting for the fridge to chill the rest.

Another part is to cover the gap of the FV and hose with a clean wet cloth to stop the wind/air which tunnels through the side of the place from getting in. If I can get this sorted I can rest easy. If she is a winner then no doubt it will make What's in the Glass :beerbang:

 

[shacked]

I've been no chilling for the past 4 months due to brewing outside and getting airborne activity into the FV during transfer. I have hatched a plan to use a pre chiller into the CFC and with current tap temps should get wort into the FV @ 20-22c ( usually 32C ) This way I can pitch the yeast straight away instead of waiting for the fridge to chill the rest.

Another part is to cover the gap of the FV and hose with a clean wet cloth to stop the wind/air which tunnels through the side of the place from getting in. If I can get this sorted I can rest easy. If she is a winner then no doubt it will make What's in the Glass :beerbang:

So the 200g whirlpool addition was before transferring to the cube?

 

[Dan Pratt]

So the 200g whirlpool addition was before transferring to the cube?

No this beer is chilled through the CFC and prechiller setup.

I had experimented with the cube only additions during the no chilling phase of the past 4months with similar quantity's into the cube only and they were good but the bitterness was to me, noticeably no chilled. The best no chill I done still had a 60 or 90min addition to 20-25 ibu with late boil additions and cube additions, but I still didn't get that clean character of the hops like Id get with chilling, which is why I have made some improvements to the process.

No Chill certainly works for a number of style like hefe's, Porters, esbs or any that are not hop forward like IPA or DIPA's. (that's what I have found)

 

[DU99]

Making Trashy Blonde
Pearle 84%
Munich 10.39 %
Toffee malt 5.19%

Amarillo 13.8
Simcoe 13.8 Both at boil
amarillo 26.3
Motueka 18.8 both at the end

BRY97